Pears with red wine sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Sugar |
| ½ | cup | Water |
| ½ | cup | Claret or Burgundy wine |
| 1 | Strip of lemon rind | |
| 1 | Stick cinnamon | |
| 6 | smalls | Ripe pears |
| 1 | teaspoon | Arrowroot |
| 1 | tablespoon | Water |
| ½ | pint | Whipping cream; whipped |
| 2 | ounces | Sliced or slivered almonds; toasted |
Directions
Place sugar in a pan large enough to hold the pears. Add water, wine, lemon rind and cinnamon. Dissolve slowly over low heat. Increase the heat and boil for 1 minute. Peel the pears, leaving the stalks on but removing the "eye" from the bottom. Place at once in the prepared syrup. Cover the pan and poach the pears in a 350ø oven for 30 minutes or until tender. Remove the pears and strain the syrup. Mix the arrowroot with 1 Tablespoon water, add to syrup, and stir until boiling. Cook until clear. Place pears in individual dessert bowls and spoon over syrup. Refrigerate until ready to serve. When serving, pass a bowl of whipped cream and toasted almonds. May be prepared in the morning before serving. Yield: 6 servings.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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